One-Bite Boston Cream Pie Cupcakes

Ingredients

For the Vanilla Sponge Base:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 ½ tsp baking powder

½ cup unsalted butter, softened

2 large eggs

½ cup whole milk

1 tsp vanilla extract

For the Silky Pastry Cream Filling:

1 cup whole milk

3 egg yolks

¼ cup granulated sugar

2 tbsp cornstarch

1 tbsp unsalted butter

1 tsp vanilla bean paste

For the Chocolate Ganache Topping:

4 oz semi-sweet chocolate, finely chopped

½ cup heavy cream

1 tbsp light corn syrup (for shine)

For Garnish:

A tiny pinch of flaky sea salt (optional)

Directions

Bake the Bases: Preheat oven to 350°F. Line a mini-

muffin tin with paper liners.

Beat butter and sugar until fluffy. Add eggs one at a time,

then vanilla. Alternate adding dry ingredients and milk

until just combined.

Fill mini liners ¾ full and bake for 10–12 minutes until a

toothpick comes out clean. Cool completely.

Make the Pastry Cream: Whisk milk, egg yolks, sugar,

and cornstarch in a saucepan over medium heat. Stir

constantly until it thickens into a pudding-like

consistency.

Remove from heat, stir in butter and vanilla bean paste.

Cover with plastic wrap (touching the surface) and chill

until cold.

Fill the Cupcakes: Use a small paring knife or a piping tip

to remove a small core from the center of each mini

cupcake.

Pipe the chilled pastry cream into the centers, leveling it

off at the top.

Make the Ganache: Heat heavy cream until simmering,

then pour over the chopped chocolate. Let sit for 2

minutes, add corn syrup, and whisk until glossy and

smooth.

The Finish: Carefully dip the top of each filled cupcake

into the warm ganache, or spoon it over the top to create

a clean "one-bite" dome.

Chill for 20 minutes to set the chocolate. Serve at room

temperature for the best texture.